zeppole (italian doughnuts)
(1 rating)
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This is another version of Zeppole, also known as Pizza Frita. Simple and delicious.
(1 rating)
yield
10 -12
prep time
2 Hr
cook time
15 Min
Ingredients For zeppole (italian doughnuts)
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1 cwarm water (110-115 degrees(
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1 tspactive dry yeast
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1 Tbspsugar
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2 call-purpose flour
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1 tspsalt
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vegetable oil for deep frying
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confectioners sugar
How To Make zeppole (italian doughnuts)
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1Sprinkle the yeast and sugar over the water in a measuring cup. Stir until the yeast dissolves.
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2In a large mixing bowl, combine the flour and salt. Add the yeast mixture and stir until well blended. Cover with plastic wrap. Let rise in a warm place for 1-1/2 hours.
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3Pour about 2 inches of oil into a deep heavy saucepan or deep fryer. Heat the oil until the temperature reaches 375 degrees or until a drop of the dough slipped into the oil sizzles and turns brown in 1 minute.
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4Drop the dough by tablespoons into the hot oil. Do not crowd the pan. Cook the zeppole until golden brown and puffed, aout 2 minutes. Remove the zeppole with a slotted spoon and drain them briefly on paper towels. Repeat with the remaining dough.
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5Put the zeppole in a paper bag, add the confectioners sugar, and shake them until well coated. Serve immediately.
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